Things that are making you happy*food and drink edition

mordecai · Dec 13, 2011

indesertum said:
what're you going to do with it?

itsstillmatt · Dec 13, 2011

I don't like meat glue. Yeah, I know you can't taste it, and the texture is fine, and it is harmless, it still puts an irrational bug up ******.

mgm9128 · Dec 13, 2011

indesertum said:
what're you going to do with it?

Turducken, obviously.

KJT · Dec 13, 2011

Why'd you buy that instead of the TG made by Ajinomoto? Looks a little campy.

itsstillmatt · Dec 13, 2011

KJT said:
Why'd you buy that instead of the TG made by Ajinomoto? Looks a little campy.

I think it is somebody who has a business repackaging Ajinomoto TG.

mgm9128 · Dec 13, 2011

KJT said:
Why'd you buy that instead of the TG made by Ajinomoto? Looks a little campy.

It's from the link you sent me, bro: Modernist Pantry. I was surprised too when I opened it and saw "Moo Gloo". It did give me a chuckle though, which was pleasant.

KJT · Dec 13, 2011

mgm9128 said:
It's from the link you sent me, bro: Modernist Pantry. I was surprised too when I opened it and saw "Moo Gloo". It did give me a chuckle though, which was pleasant.

haha, welp, what do you know. Doesn't look like the picture on the site.

I prob don't need to say this, but please post pictures of whatever you do with it, I'm definitely interested.

I'd also like to see some abominations like this:

(That's chicken and beef if you can't tell)

mgm9128 · Dec 13, 2011

That actually looks similar to a dish I had at Daniel a month or so ago. They called it a "mosaic" of venison, foie gras, and daikon radish. I was wondering how they got it to adhere so nicely. I guess they are using moo gloo, too.

I'll definitely post pictures of whatever I do with it. I have two things in mind right now. I think it will be fun to fool around with, but I probably won't get too carried away.

philosophe · Dec 13, 2011

iammatt said:
I don't like meat glue. Yeah, I know you can't taste it, and the texture is fine, and it is harmless, it still puts an irrational bug up ******.

I find the idea of meat glue extremely unappealing. Like you, I can't quite say why, but I'm quite certain about the feeling.

itsstillmatt · Dec 13, 2011

mgm9128 said:
That actually looks similar to a dish I had at Daniel a month or so ago. They called it a "mosaic" of venison, foie gras, and daikon radish. I was wondering how they got it to adhere so nicely. I guess they are using moo gloo, too.
I'll definitely post pictures of whatever I do with it. I have two things in mind right now. I think it will be fun to fool around with, but I probably won't get too carried away.

People have been making venison and foie gras terrines like that since well before meat glue became all the rage. I had one at Beurheisel in the early 90s which was fantastic.

mgm9128 · Dec 13, 2011

iammatt said:
People have been making venison and foie gras terrines like that since well before meat glue became all the rage. I had one at Beurheisel in the early 90s which was fantastic.

I see. I know next to nothing about making terrines, but I'd like to learn.

gomestar · Dec 13, 2011

there's a terrine recipe in the times this week. Looks good, I'm going to try to make it sometime

mgm9128 · Dec 13, 2011

Does Citarella ever have fresh langoustine? All I can find are dead and frozen.

kwilkinson · Dec 13, 2011

iammatt said:
I don't like meat glue. Yeah, I know you can't taste it, and the texture is fine, and it is harmless, it still puts an irrational bug up ******.

I imagine you sighing loudly as you type this.

itsstillmatt · Dec 13, 2011

mgm9128 said:
Does Citarella ever have fresh langoustine? All I can find are dead and frozen.

Dead and frozen is alright. When you buy them alive, you have to worry because they turn black on you. I actually think the NZ Langoustines that we get here are as good as any that aren't large, alive and treated perfectly.

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Things that are making you happy*food and drink edition